Serves 4     Hot     Vegetarian   Vegetables  Grains   Dried Fruit  Main Course   Gluten  Wheat Free

Ingredients:

1 x 1kg/2lb Green Cabbage

The zest and juice of 1 Orange

Salt and Pepper

175g/6oz Long Grain Rice

25g/1oz Butter

1 Onion, chopped

150g/5oz Cooking Apple

50g/2oz Dates, stoned and chopped

75g/3oz Cheddar, grated

1 Egg

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4 and grease a deep 20cm/8 inch

ovenproof dish.

2. Cook the rice in boiling salted water for 10-15 minutes or until just tender.

3. Meanwhile, remove approximately 8 of the outside cabbage leaves. Wash the removed leaves, halve and remove the midribs. Blanch these in boiling salted water for 5 minutes then drain and set aside. Chop the remaining cabbage. Peel, core and chop the apple.

4. Melt the butter in a pan add the onion and sauté for a few minutes until soft. Add the chopped cabbage and continue to cook over a medium heat for 5 minutes, stirring. Add the chopped apple and cook for a further minute or so.

5. Drain the rice and add to the pan of onions, cabbage and apple, together with the dates, orange zest and juice. Stir well then remove from heat.

6. Line the base and sides of the prepared dish with half the blanched cabbage leaves, overlapping each leaf and making sure the cabbage is overhanging the top.

7. Stir the cheese and egg into the rice mixture, season with salt and pepper then turn into the cabbage-lined dish. Level the surface and cover with the remaining cabbage leaves and fold over the overhanging cabbage.

9. To serve - loosen the sides with a knife and turn the 'pie' out onto a warmed serving platter.

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